Monday, August 09, 2010

Golden Shrimp Torta (Philippine Shrimp Omelette)

For some reason or other, we had a defrosted bag of small shrimp in the fridge. They were too small to fill a starring role in any dish, so we had to think of some application for which they were suited.

After hemming and hawing for a while, we couldn't really think of anything, and just wanted something fast and easy, as well as comforting to eat. So finally, I thought, why not make our favorite Golden Egg Torta, but with shrimp instead of pork?

OK, then.

I chopped the shrimp into small pieces, then added it to some beaten eggs, along with green onions, soy sauce, sesame oil, black pepper, and some cornstarch.

They were cooked à la pancakes, and dinner was ready!

There's something about the combination of shrimp and eggs that just feels so right and tastes so good. Simple, delicious alchemy.

Yaya's Greatest Hits
Philippine-style Hamburger
Philippine Pork "BBQ"
Philippine Chicken "BBQ"
Golden Egg Torta

eatingclub vancouver Torta (Omelette)
Golden Egg Torta
Oyster Torta
Torta with Pork and Kecap Manis
Tortilla de Patatas (Spanish "Omelette")
Golden Shrimp Torta (Philippine Shrimp Omelette)

Some eggy eatingclub dishes
Piedmont Marinated Eggs
Golden Egg Torta
Oyster Torta
Tarragon-Carrot Deviled Eggs
Torta with Pork and Kecap Manis
Tortilla de Patatas (Spanish "Omelette")
Curried (Easter) Egg Salad
Torta (Mexican Sandwich)
Stir-fried Egg and Tomato
Taiwanese Stewed Eggs (滷蛋) with Stewed Minced Pork (魯肉 or 肉燥)
Longsilog (Longganisa + Sinangag + Itlog)
Hunanese Stir-fried Eggs with Green Peppers
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu
Golden Shrimp Torta (Philippine Shrimp Omelette)

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Golden Shrimp Torta
Serves 4 as a main dish

6 eggs
1/4 kg small shrimp, chopped finely
1 to 2 teaspoons soy sauce
1/2 teaspoon black pepper
1/2 teaspoon sesame oil (up to 1 teaspoon)
1 teaspoon cornstarch
2 stalks green onion, chopped

Scramble the eggs. Add all the ingredients into the eggs and mix together. Heat oil in a sauté pan over medium heat. Pour egg mixture into the pan and cook until the bottom half of the torta is cooked. Flip over.

The size of the torta is your choice. Make one big one or several small ones.

You may want to do a tester torta first, then adjust the seasoning (soy sauce, salt, black pepper, sesame oil) of the mixture according to taste.

Cook torta in batches until all the egg mixture is used up.

Serve with condiments such as ketchup, sweet chile sauce, etc., if you wish.


  1. This looks a million times more appealing stacked up that way! Anyway, let me try again ... are these pictures taken with the new camera? LOL!

  2. I feel very happy thinking about this dish. it also has me thinking about what I would make from the shrimp...

  3. I love this dish, i use your recipe for the pork version i lot. Thank you yaya.

  4. those are making my mouth water!

  5. That's a beautiful stack!! And I'm sure a tasty one.

  6. This is so clever! Perfect for those times when I can only find those teeny tiny little shrimps.

  7. I would not have though to add shrimp to an omelette but it sounds great!

  8. Now that is a dish I will make in no time; we have no access to good plump shrimp in the village here and this will be a perfect luncheon dish; thank you so much for the inspiration!

  9. Ben & Suanne:
    Um, still no! Haha.

    maybelle's mom:
    I definitely want to see what you come up with!

    Yeah, I know, "thank you yaya" is right. Teehee.

    Thanks! =)

    Yeah, what are those tiny shrimps good for?! ;)


    Glad to have given you an idea. =)


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